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Cucumber Soup Recipe

Chilled Cucumber Soup

iamwinfred
This cucumber soup is the coolest thing you can put in a bowl when the weather turns brutal. It blends crisp English cucumbers with creamy Greek yogurt, fresh dill, and a splash of lemon into something silky and refreshing. No stove required, no sweating over a hot pot. Just a blender, a fridge, and about fifteen minutes of your time.
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Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Soup
Cuisine Mediterranean
Servings 4 servings
Calories 180 kcal

Equipment

  • High-speed blender
  • Cutting board
  • Sharp knife
  • Fine-mesh strainer For a silkier texture
  • Citrus juicer
  • Chilled soup bowls For serving
  • Measuring cups and spoons
  • Vegetable peeler
  • Small dry skillet For toasting walnuts

Ingredients
  

  • 2 large English cucumbers peeled, seeded, and chopped (about 4 cups), plus extra for garnish
  • 2 cups plain Greek yogurt full fat recommended
  • 1/2 cup sour cream
  • 2 cloves garlic minced
  • 1/3 cup fresh dill chopped, plus more for garnish
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 1/2 cup ice water or up to 1 cup, as needed to thin the soup
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For Garnish

  • 1/4 cup walnuts toasted and chopped
  • 2 tablespoons feta cheese crumbled
  • fresh chives snipped, for garnish
  • extra virgin olive oil for drizzling
  • fresh dill sprigs for garnish
  • English cucumber thin slices reserved from prep for garnish

Instructions
 

  • Wash, peel, and seed the cucumbers. Slice a few thin rounds for garnish and roughly chop the rest.
  • Toast walnuts in a dry skillet over medium low heat until golden and fragrant, then set aside to cool.
  • Add chopped cucumber, yogurt, sour cream, garlic, dill, lemon juice, olive oil, salt, and pepper to a blender. Blend on high until completely smooth.
  • With the blender running on low, slowly add ice water until desired consistency is reached. Strain through a fine mesh strainer for extra silkiness.
  • Cover and refrigerate for at least 1 hour, or up to 24 hours, to allow flavors to meld and soup to chill.
  • Stir chilled soup, ladle into bowls, and top with cucumber slices, toasted walnuts, feta, chives, dill sprigs, and a drizzle of olive oil. Serve immediately.

Notes

  • Always seed the cucumbers to avoid a watery or slightly bitter soup.
  • Use full fat Greek yogurt for the creamiest texture and richest flavor.
  • Chill your blender jar and bowls ahead of time to keep the soup cold longer.
  • Add ice water gradually so you do not thin out the soup too much.
  • Taste again after chilling and adjust salt or lemon juice as flavors mellow.
  • Do not skip straining if you want a truly silky, restaurant-style texture.
  • Store leftovers in an airtight container in the fridge for up to 3 days.
  • Do not freeze this soup, as the dairy and cucumber will separate and become watery.
  • If soup thickens too much in the fridge, thin with a splash of ice water or extra yogurt.
  • Keep garnishes separate and add fresh right before serving each bowl.

Nutrition

Serving: 1bowlCalories: 180kcalCarbohydrates: 12gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 10mgSodium: 480mgPotassium: 320mgFiber: 2gSugar: 7gVitamin A: 8IUVitamin C: 12mgCalcium: 15mgIron: 4mg
Keyword chilled cucumber soup, cold soup recipe, Greek yogurt soup, no cook soup, summer soup
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